Actress Sohla El-Waylly HD Instagram Photos and Wallpapers January 2024

Sohla El-Waylly Instagram - New deep dive on DEEP DISH! Check it out on @thesporkful feed wherever you listen to podcasts! Cacio e Pepe Tteokbokki 12 ounces frozen rice cakes Kosher salt 2 tablespoons olive oil 1 teaspoon cracked black pepper 3/4 cup (3 ounces) grated pecorino cheese 1 tablespoon butter Bring a medium pot of water to a boil, season with salt, and add the rice cakes. Cook, stirring occasionally, until they float. Drain the rice cakes (reserving 1 cup of the cooking liquid) and toss in a bowl with the olive oil. Heat a large nonstick, cast iron, or carbon steel skillet over medium heat. Add the rice cakes and cook, tossing occasionally, until crusty on the outside. (They’ll stick to each other, that’s okay.) Add the pepper and cook until fragrant. (I forgot to do that in the video but you won’t) Add the reserved cooking liquid, cheese, and butter. Simmer while stirring until creamy and emulsified. Serve right away.

New deep dive on DEEP DISH! Check it out on @thesporkful feed wherever you listen to podcasts! Cacio e Pepe Tteokbokki 12 ounces frozen rice cakes Kosher salt 2 tablespoons olive oil 1 teaspoon cracked black pepper 3/4 cup (3 ounces) grated pecorino cheese 1 tablespoon butter Bring a medium pot of water to a boil, season with salt, and add the rice cakes. Cook, stirring occasionally, until they float. Drain the rice cakes (reserving 1 cup of the cooking liquid) and toss in a bowl with the olive oil. Heat a large nonstick, cast iron, or carbon steel skillet over medium heat. Add the rice cakes and cook, tossing occasionally, until crusty on the outside. (They’ll stick to each other, that’s okay.) Add the pepper and cook until fragrant. (I forgot to do that in the video but you won’t) Add the reserved cooking liquid, cheese, and butter. Simmer while stirring until creamy and emulsified. Serve right away.

Sohla El-Waylly Instagram - West coast next week! 1/25 Zipper Concert Hall with @courtney__storer (still some tix left) 1/28 8am-12pm Hollywood Farmers Market (no tix/purchase needed—signing only) 1/29 JCCSF with @soleil_ho SOLD OUT 1/30 6pm-8pm Omnivore Books (no tix/purchase needed—signing only) 1/31 Powell Books with @gg30000 (first come first serve!) 2/1 Book Larder with @littlefatboyfrankie (some tix left) Get tix at the link in my bio! See you all soooooooooo!

West coast next week! 1/25 Zipper Concert Hall with @courtney__storer (still some tix left) 1/28 8am-12pm Hollywood Farmers Market (no tix/purchase needed—signing only) 1/29 JCCSF with @soleil_ho SOLD OUT 1/30 6pm-8pm Omnivore Books (no tix/purchase needed—signing only) 1/31 Powell Books with @gg30000 (first come first serve!) 2/1 Book Larder with @littlefatboyfrankie (some tix left) Get tix at the link in my bio! See you all soooooooooo!

Thanks for the ❤️ SF! See you tomorrow, Portland!

Sohla El-Waylly Instagram - Not pictured: the burn cream I needed after shooting this episode. Watch me *try* to make amezaiku, an ancient Japanese candy, in this week’s episode of ancient recipes. Or better yet, check out @shinri_tezuka who’s a true master and was kind enough to chat all the way from Japan! Streaming now on HMN, 4UV and @history YouTube channel!

Not pictured: the burn cream I needed after shooting this episode. Watch me *try* to make amezaiku, an ancient Japanese candy, in this week’s episode of ancient recipes. Or better yet, check out @shinri_tezuka who’s a true master and was kind enough to chat all the way from Japan! Streaming now on HMN, 4UV and @history YouTube channel!

Sohla El-Waylly Instagram - What happens when @hamegram @sohlae and @thesporkful come together? A new podcast called DEEP DISH, baby! Check out the first episode on Delta Tamales! There’s murder There’s mystery There’s a whole lotta cumin On The Sporkful feed wherever you listen to podcasts … Delta tamale soup recipe🔥 For the soup: 2 tablespoons neutral oil 1 ½ pounds pork butt, cut into 1-inch cubes 6 garlic cloves, peeled 1 large onion, diced 2 tablespoons hot paprika 1 tablespoon chipotle powder 1 tablespoon cumin, ground 1 tablespoon garlic powder 2 teaspoons Mexican oregano 2 bay leaves 2 quarts water or stock Kosher salt For the dumplings: 1 cup masa harina 1 cup warm water 2 tablespoons neutral oil 1 teaspoon kosher salt To garnish: 1 cup thinly sliced cabbage ½ cup cilantro, roughly chopped ½ cup white onion, finely minced 4 limes, quartered 1. In a large pot, over medium-high heat, add the neutral oil and pork butt—season with a large pinch of salt. Cook, stirring occasionally, until pork is lightly browned on all sides, about 10 minutes. Add the garlic and onion, season with salt, and cook until the onion has softened and is translucent, about 5 minutes. Add the paprika, cumin, garlic powder, and oregano and cook until cumin is fragrant, about 1-2 minutes. Add the water or stock, bring up to a simmer, add a large pinch of salt, and cover. Turn the heat to medium-low and simmer until pork is tender, about 1 hour. 2. While the pork cooks, make the masa dumplings. Mix the masa harina, water, oil, and salt in a medium bowl until a dough forms. Cover and let rest for ten minutes. Form into balls the size of ping pong balls and drop into the simmering soup once the pork is done. Cover again and cook until the masa is cooked, about 10-15 minutes. 3. Divide between bowls and garnish with cabbage, cilantro, white onion, and a few squeezes of lime. Serve immediately.

What happens when @hamegram @sohlae and @thesporkful come together? A new podcast called DEEP DISH, baby! Check out the first episode on Delta Tamales! There’s murder There’s mystery There’s a whole lotta cumin On The Sporkful feed wherever you listen to podcasts … Delta tamale soup recipe🔥 For the soup: 2 tablespoons neutral oil 1 ½ pounds pork butt, cut into 1-inch cubes 6 garlic cloves, peeled 1 large onion, diced 2 tablespoons hot paprika 1 tablespoon chipotle powder 1 tablespoon cumin, ground 1 tablespoon garlic powder 2 teaspoons Mexican oregano 2 bay leaves 2 quarts water or stock Kosher salt For the dumplings: 1 cup masa harina 1 cup warm water 2 tablespoons neutral oil 1 teaspoon kosher salt To garnish: 1 cup thinly sliced cabbage ½ cup cilantro, roughly chopped ½ cup white onion, finely minced 4 limes, quartered 1. In a large pot, over medium-high heat, add the neutral oil and pork butt—season with a large pinch of salt. Cook, stirring occasionally, until pork is lightly browned on all sides, about 10 minutes. Add the garlic and onion, season with salt, and cook until the onion has softened and is translucent, about 5 minutes. Add the paprika, cumin, garlic powder, and oregano and cook until cumin is fragrant, about 1-2 minutes. Add the water or stock, bring up to a simmer, add a large pinch of salt, and cover. Turn the heat to medium-low and simmer until pork is tender, about 1 hour. 2. While the pork cooks, make the masa dumplings. Mix the masa harina, water, oil, and salt in a medium bowl until a dough forms. Cover and let rest for ten minutes. Form into balls the size of ping pong balls and drop into the simmering soup once the pork is done. Cover again and cook until the masa is cooked, about 10-15 minutes. 3. Divide between bowls and garnish with cabbage, cilantro, white onion, and a few squeezes of lime. Serve immediately.

Sohla El-Waylly Instagram - I eat like Cleopatra in the season finale of Ancient Recipes! Plus, I have a fun chat with @eatlikeanegyptian to learn more about the ancient Egyptian diet! Watch on HMN, 4UV and History’s YouTube channel These episodes are so fun to make and I always learn something new, here’s hoping we get to make more 🤞🏾 Thanks to @history @macguffinfilms @jonberwin @dylans_lens @rashadtaylormua @thebiggestapple and everyone on the team for creating such a welcoming set and taking care of me while shooting all this at 6 months pregnant! (Baby loved all the Cheez Its)

I eat like Cleopatra in the season finale of Ancient Recipes! Plus, I have a fun chat with @eatlikeanegyptian to learn more about the ancient Egyptian diet! Watch on HMN, 4UV and History’s YouTube channel These episodes are so fun to make and I always learn something new, here’s hoping we get to make more 🤞🏾 Thanks to @history @macguffinfilms @jonberwin @dylans_lens @rashadtaylormua @thebiggestapple and everyone on the team for creating such a welcoming set and taking care of me while shooting all this at 6 months pregnant! (Baby loved all the Cheez Its)

Sohla El-Waylly Instagram - Thanks @nowservingla for creating and capturing such a fun night! Had a great chat with @courtney__storer and man what an epic crowd! Thanks for laughing at all my cheesy jokes ❤️ See ya tonight in SF!

Thanks @nowservingla for creating and capturing such a fun night! Had a great chat with @courtney__storer and man what an epic crowd! Thanks for laughing at all my cheesy jokes ❤️ See ya tonight in SF!

Actress Sohla El-Waylly HD Instagram Photos and Wallpapers January 2024

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